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Recipes
Tuna with sleet - Healthy fish menu with plenty of vegetables and no oil
- Vegetables
- Marine Products
- Japanese style
Ingredients (For 4 people)
| Tuna | 300g |
| Fresh shiitake mushrooms | XNUMX sheets |
| Carrots | 150g |
| Deep-rooted green onion | 2 |
| Komatsuna | 5 shares |
| Udo | 2/1 |
| Seasoning | |
| ·soy sauce | XNUMX tbsp |
| ・Orange juice | 100 tsp |
| ・Grated radish | 1 cup |
| salt |
Method
Cut the tuna into cubes of about 3 x 2 cm, rinse them with hot water, and remove.
Cut the fresh shiitake mushrooms into strips, cut the carrots into thick strips, cut the green onions diagonally into 5mm thick pieces, peel the udon noodles and cut them into 4cm long strips, and remove the scum. Bring to a quick simmer with the soup from step 1.
Cut the komatsuna into 3-4 cm pieces and boil separately. Add to the soup from step 2.
Grate the radish and add the squeezed juice to the broth from step 2.
Drain the liquid from step 4, place in a bowl, and mix lightly with the tuna from step 1.
Heat the combined seasonings in a pot and pour over Step 5.
Recommended ingredients from Shizuoka Prefecture
Yaizu Southern Bluefin Tuna
Natural southern bluefin tuna is caught by domestic fishing boats in the low-temperature waters of the southern hemisphere and handled by the Yaizu Fish Market. The meat is firm and the flavor is strong, and it has an exquisite taste that is popular even at high-end sushi restaurants.
Recipes using vegetables and marine products
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